Place the shredded zucchini in a colander and sprinkle with about ¼ teaspoon salt.
Let the salted zucchini sit for about 30 minutes, rinse with cold water, and press out as much of the moisture as possible. Alternatively, ring out zucchini inside a clean kitchen towel to remove excess water.
Preheat your waffle maker to medium heat.
In a large bowl, whisk together the egg, milk, and ¼ cup of the grated Parmesan cheese.
In a small bowl, combine the flour with Italian seasoning.
Combine the egg and milk mixture with the flour mixture.
Once the batter is thoroughly mixed, add in the grated zucchini and stir until everything is well combined.
Spray or coat your waffle iron with oil.
Place rounded tablespoons of the batter on the waffle iron, leaving room for the fritters to spread slightly.
Close the lid and cook until lightly browned about 3-5 minutes. Serve warm and sprinkle waffles with the remaining Parmesan cheese.
Refrigerate leftovers for up to 4 days.
Reheat the waffles in the toaster or toaster oven on medium heat for 1 minute or until the edges are golden and crispy.
If adding a dip, pack it in a small sauce container. Pack everything in the lunch bag.
